If there is one thing we truly appreciate in kitchen tools and appliances, it’s simplicity. The easier to assemble, use, clean, and store, the more valuable the tool.

A steamer basket is a collapsible semi-deep dish you place over a pot of boiling water to steam-cook your vegetables. It checks all of the above criteria, and most importantly, it is the king of healthy food preparation.

In this article, we’re going to introduce you to the steamer basket, explain how to use it, and discuss which type is the best for your eating habits.

What Is a Steamer Basket Used For?

What can you cook with a steamer basket? They are commonly used for steaming vegetables but can also cook meat and other types of foods. Here is a non-exhaustive list of meals to prepare with a steamer basket.

Hardboiled Eggs

A steamer basket can be used to prepare hard-boiled eggs. Steamed eggs are easier to peel compared to boiled eggs. Eggs should be placed in the steamer from the beginning, not when the water is already boiling so that the shell doesn’t break during cooking.

Steamed Vegetables

Broccoli, carrot, paprika, and celery can be delicious when cooked in the steamer basket. You can also easily take out the pieces that are cooked earlier, like broccoli, while continuing to steam others that take longer to cook, like carrots.

Poached Meat

A steamer basket can help you cook meat. Poached chicken breasts are much better when cooked with a steamer, but you can also try different types of meat. For example, did you know that you can actually steam a beefsteak? The opinions about this delicacy vary, so we recommend you to try it for yourself or make a beefsteak tasting party and ask your guests to tell the difference. Maybe the healthier, steamed, oil-free option will win.

How to Choose the Best Steamer Basket for Me?

Steamer baskets come in different shapes, materials, and sizes. We prefer large steamers, as they give you more space. Handle size also matters. Shorter handles make it difficult to hold the steamer, especially when it’s full of food. Longer handles are easier to use. Some steamer baskets even have telescopic handles that will extend when pulled.

Steamer baskets can be made of plastic, rubber, or metal. They can be a single piece or collapsable, depending on the model. These configurations change the way you handle them.

Silicone baskets are the easiest to clean since removing food leftovers from the plastic, and metal models can be tedious. On the other hand, the silicone ones are floppy and small, and food spills out easily, while the metal ones are usually larger and firmer.

Of course, there are also some unconventional models like the deep steamer basket or this one with large side grips.

Steamer baskets come in different sizes, so you should buy one that matches the size of the pot you intend to use.

How to Use a Steamer Basket?

A steamer basket is fairly easy to use. Here’s what you need to do:

1. Fill the pot with water and put it on the stove;
2. Take the steamer and insert it on top of the pot;
3. Place the food in the steamer.
4. Cover the pot with a lid.

When the food is ready, wait for the steamer to cool down or use the mittens to remove it from the pot. Take out your food and rinse the basket with cold water. You can hand wash it or place it in the dishwasher for cleaning.

What Can I Use Instead of the Steamer Basket?

If you don’t steam your food frequently, you can use a metal strainer or a colander instead of a steamer basket. Make sure that the pot is deep enough and that the water can boil without touching the strainer.

Alternatively, fill a pot with ½ inch of water. Then, place three aluminum foil balls of roughly equal size in the pot. Cover it with a heat-proof plate, put your food on the plate, and heat the water to steam your food.

Do I Need a Steamer Basket?

The steamer basket is not a must if you steam your food every now and then and/or only steam vegetables. You can achieve good enough results with alternatives like a stainer.

However, if you want to steam different types of foods such as meat, eggs, various veggies, and so on, and if you plan to do it more often, buying a steamer will save you time and effort.

Steamer prices range between $2 and $20. We would say that they are worth the investment.

Conclusion

Steamer baskets are an excellent choice for people who want to improve their diet, eat more homemade meals, and consume less fat.

Fairly simple to use, clean, and store, steamer baskets are one of the most efficient ways to prepare healthy and delicious dishes.

We recommend larger, metal, collapsable models thanks to their durability and practicality.

The Hot Dog, one of America’s staple culinary treats, is also one of the oldest types of processed foods that dates back to the 9th century BC!

The Hot Dog or the dachshund sausage is credited to the Germans that created the dish sometime in the Middle Ages. Fast forward to the 19th century. German immigrants brought their sausage dish to the United States when they touched land on Ellis Island and Louisiana.

But enough about history, let’s roll some buns and find the ways you can deep fry your Hot Dog for an extra twist on the traditional boiled sausage we all know and love.

What Is a Deep Fried Hot Dog?

To put it plainly, a deep-fried Hot Dog is a wiener sausage cooked in hot oil. When the sausage is deep-fried, it develops a delicious and caramelized brown crust that can look a bit unappetizing but tastes heavenly. Deep-fried Hot Dogs are called Rippers because when the wiener cooks in hot oil, the ends start ripping apart.

Rippershave a richer flavor than traditional boiled wieners. They are also extremely versatile dishes you can combine with bacon, vegetables, french fries, or chilly for a Mexican twist. The foundation is the wiener and the bun, and the rest is up to the cook’s imagination. Everyone can fashion a deep-fried Hot Dog in a few minutes, but there are still a few small details that you should know in order to get the perfect deep-fried Hot Dog.

What Equipment Do You Need to Deep Fry Hot Dogs?

You probably already have everything you need to deep fry a Hot Dog in your kitchen. If you place the wiener horizontally, you’ll see that it doesn’t take up much space height-wise, so deep frying can be done in a regular frying pan. If you want to submerge your wieners completely in oil, then your best option is to fry them in a pot with a lid or in a deep fryer.

Deep fryers are very versatile tools as you can deep fry almost anything with a deep fryer. You just need to fill them with oil and plug them into a power outlet. While you don’t necessarily need one to deep fry a Hot Dog, investing in a more premium appliance would enhance your deep frying game.

You also need vegetable oil to deep fry your Hot Dogs. Olive oil is not great at achieving that high temperature necessary for deep frying, and it’s best used in frying pans.

How Long to Deep Fry a Hot Dog?

This can depend on the type of wiener you would like to deep fry. If you want to make your own hot dogs from scratch, then we have a great list of sausage stuffers that would bring extra flavor to your dinner table. If you don’t want to bother with stuffing sausages, then your two options for Hot Dogs are frozen Hot Dogs or regular canned or vacuum-sealed Hot Dogs from your grocery store.

Frozen Hot Dogs are a bit of a chore to cook as they don’t cook as well as thawed wieners. If you don’t have the time to thaw your frozen wieners out, deep fry frozen hot dogs for up to two minutes at 375F (175C) and then take them out, split them in half, and fry them for another two minutes. A word of caution: Deep frying frozen wieners may also cause oil splashes, so be careful and have a towel nearby for easy cleaning.

Thawed or fresh Hot Dogs should be deep-fried for just about 2 minutes at 350F (175C). A great indicator of when the wiener is cooked is the brown crispy coating. If you want it crispier, you can leave it frying for another minute or so.

Recipe for Deep Fried Hot Dogs

Preheat your pot with a lid or deep fryer to 350F (175C). If the oil isn’t the right temperature, then your Hot Dogs might end up soggy instead of crispy. The deep fryer would show you the exact temperature of the oil, while the pot is a little trickier. A great indicator of high oil temperature is light smoke coming out of the pan. You can always cut a corner of the weiner or put a whole wiener to check the sizzling action. This works great if you have a dog to which you can feed the demo-wiener.

Once the oil is up to temp, carefully put the wineries in the oil by using tweezers (or if you’re confident, you can use your hands). Pro Hot Dog tip: Wrap your Hot Dogs in a slice of bacon to achieve a better flavor and an extra layer of crispness.

How to Deep Fry Hot Dogs in a Pan?

Don’t fret if a lidded pot or a deep fryer isn’t a part of your kitchen arsenal since a simple frying pan would also do the trick. This is where olive oil comes into play. Pour a generous amount of olive oil into your pan and heat it until it has reached a medium temperature.

Lay down the wieners in the pan. Fair warning: you will experience a serious splatter of hot oil towards you as juices burst out of your Hot Dogs, so be careful and protect your head, hands and arms. Cook your Hot Dogs until they’ve reached a golden brown color, and place them on a kitchen paper towel or a cloth to drain that excess oil.

You can also toast your buns with a little butter in the pan for extra crispness.

Do You Need a Batter?

There are arguments in the world of Hot Dogs when it comes to battering. Some claim that battered wieners are automatically Corn Dogs, but this isn’t always the case. Corn Dog batter is made out of cornflour and spices, and the wiener is put on a stick before it’s deep-fried. We think the lack of a bun is really what distinguishes Hot Dogs from Corn Dogs.

One of the bar favorites for deep-fried Hot Dogs is a simple beer batter. To create a battered Hot Dog, you need:

• A package of your preferred Hot Dog wieners.
• A package of Hot Dog buns.
• 1-cup of flour.
• A bit of flour for a side bowl, approx half a bowl.
• 3-cups of your preferred vegetable oil.
• 1-bottle of your favorite Lager or Pilsner, pretty much every beer works.

Take a bowl and put 1 cup of flour inside and take a second bowl and add half a cup of flour in there as well and put in on the side. Slowly add your beer to 1 full cup of flour until it turns into a consistent, thick batter. You can add spices like coriander, toasted black pepper, and other seasonings to your taste since there isn’t really a recipe.

After the batter has thickened, fill your air fryer or your lidded pot with the vegetable oil and preheat it to 350F (175C). Once the oil reaches the right temperature, powder your wieners with flour from the second cup. Dust excess flour from the wiener, dip the floured wiener into the batter, and finally drop it in the oil.

Put the battered dogs into the oil one at a time and fry them until they’ve reached a golden brown color. Once the wieners are cooked, you can place them in buns and choose your toppings. The whole process shouldn’t take more than half an hour.

To Put the Dog on the Bun

Hot Dogs are a staple food of the modern American cuisine, great for fairs, ball games, or Sunday family get-togethers. They are very simple to make: you can boil them, deep fry them, pan fry them, grill them, and even air fry them for a healthier alternative.

It doesn’t matter if you’re a hungry college student looking for a fun meal after a day of classes or a professional chef with years of experience behind the stove – Hot Dogs are a fun and easy meal we can cook and share with your friends and families, and they’re even more fun to eat. Just remember to thaw them out unless you want to clean up excess oil from your kitchen walls.

Freezing foods is an excellent way to preserve them without losing nutrients. The same goes for buying frozen foods. Having something in the freezer at all times is a smart move and can be a lifesaver in many different situations.

Let’s say you got home late from work and are without a dinner plan, or your friends decided to drop by, and you have nothing to serve. The easiest solution is to grab something from the freezer and let it cook while you take care of yourself or tend to other household duties. But can you do that without thawing the meat first?

Pressure cookers are a game-changer because they save energy and time, cook without monitoring, and don’t make the kitchen a total mess. Better yet, being able to cook frozen foods safely is a major selling point of many pressure cookers.

So, yes, you can pressure cook frozen meat, but there’s a caveat.

Pressure cooking frozen meat can be tricky. And while you can safely pressure cook some frozen meats, there are a lot of factors and risks you need to consider first. Read on to find out everything you need to know before you put a frozen piece of meat in the pressure cooker.

What Is Pressure Cooking?

Let’s start from the beginning – what is pressure cooking?

As the name suggests, pressure cooking is a food preparation method such as baking and frying, where the food is cooked under high-pressure steam. You need to trap water or another cooking liquid in a sealed container to produce steam, i.e., the pressure cooker.

Since the pressure cooker is a sealed vessel, meaning no air can get in or out, it allows the steam to build up, creating a high-pressure environment. The high pressure created inside the vessel raises the boiling point and temperature well above 100 °C (212°F). But what does this have to do with cooking the food faster?

The amount of heat that transfers to the food depends on the maximum temperature at which the liquid boils because liquid water cannot be at a higher temperature than its boiling point. In other words, higher pressure equals a higher boiling point of water, which allows a higher temperature to be reached and results in much more heat transferring to the meat. And, more heat inside the food means it will be done much quicker.

Food Temperature and Pressure Cooking

Okay, so now that we got science out of the way, what conclusions can we make about how the initial temperature of the food might affect the cooking process?

It’s not just the temperature of the food that affects the cooking process; it’s the water as well. If you add cold water to the pressure cooker, the cooking time will be longer. This is because the pressure cooker will need more time to bring the water to boil and start cooking. The pressure cooker will get up to pressure sooner if you add hot water.

We can apply the same logic to food as well. The colder our food is when we put it in the pressure cooker, the longer it will take for the pressure cooker to reach the temperature needed to cook the meat thoroughly.

Because of this, pressure cooking frozen meat can take up to one-third more than the normal pressure cooking time. The exact time depends on the size of the meat as well.

If you cut the meat into small pieces, then the pressure cooker will be able to heat up the food faster. The larger the piece of meat is, the more time it takes for the heat to reach the needed temperature to process meat safely. On top of that, larger pieces of meat increase the chances of uneven cooking where the surface is almost burnt, while the core is undercooked.

As a rule of thumb, a single block of frozen steak that’s at least 1-inch (2.5cm) thick will need double the amount of cooking time compared to frozen ground meat.

Verdict: Is It Safe to Pressure Cook Frozen Meat?

Yes, it’s perfectly safe to pressure cook some frozen meat without thawing first. In a way, the pressure cooker will do that for you. However, because of how pressure cookers work, putting frozen meat inside the vessel will delay the time needed for the pressure cooker to get up to pressure and reach high temperatures.

Size also matters in this case. Pressure cooking larger pieces of meat, or even a whole chicken or turkey, will significantly prolong the cooking time. To give you an example, if you were to pressure cook frozen ground meat, it might take 5 minutes, but pressure cooking frozen steak that’s 1-inch (2.5cm) thick will take at least 10 minutes.

Cooking large pieces of meat or a whole chicken or turkey is not recommended. First, large pieces of meat take more time to be cooked thoroughly from the inside. During this time, the outside is exposed to high heat and can easily burn, while the inside is still thawing. Second, uneven cooking affects the flavor and can be a health risk. Still, you can do it with some practice.

Drawbacks of Pressure Cooking Frozen Meat

While you can pressure cook frozen meat, the real question is whether that’s a really good idea. With everything that we said, is it worth it to cook frozen meat in a pressure cooker without thawing it first?

The answer depends on what type of meat you plan to pressure cook. If we’re talking about ground meat or very small chunks of meat, then pressure cooking them while frozen will only add a few more minutes to the whole cooking process. Plus, changes to the taste will be relatively the same for small chunks – unless you’re a real foodie that enjoys fresh food.

That being said, freezing can damage the texture of the food due to ice crystals forming inside the cells. Meat is especially susceptible to texture degradation, and the effect will be more noticeable in large pieces of meat.

On top of that, pressure cooking large pieces of meat takes more time, so the convenience of having a meal in 5 to 10 minutes is not really an option in this case. And rushing can lead to undercooking, which can be a health risk.

Finally, pressure cooking means you can’t check the food or add seasoning while the food is cooking. Large pieces of meat retain a lot of water that will be released during cooking. And not being able to adjust the seasoning can result in very watery and soft meat that lacks flavor.

Consider these limitations when deciding your next meal and plan accordingly.

How to Pressure Cook Frozen Meat

Since pressure cooking frozen meat is not the same as pressure cooking fresh meat, here are a few pieces of advice that will help you make a delicious meal.

First, adjust cooking times! According to the USDA Food Safety and Inspection Service (FSIS), cooking frozen meat will take around 50% longer than the time needed to fully cook thawed or fresh meat and poultry. The same rules apply when pressure cooking, but the size and amount of food affect the time significantly. The Instant Pot official web page has a cooking timetable with detailed information about time per size of meat. These times are a good guide, but you’ll probably need to experiment and see what works best for frozen vs. fresh meat.

Second, cut the meat into small chunks whenever possible. Even if you’re working with larger pieces, always think about how you can cut each piece within the limits of your recipe.

Third, fully submerge the meat in water. While it’s best to follow the recommended amount of water for frozen meat, if you do not have official recommendations from the manufacturer, a safe bet is to fully submerge the meat in water or other liquid to prevent uneven cooking. Steaming or braising frozen food without water can lead to undercooked areas, which is a health risk.

Fourth, always use a meat thermometer that you can insert into the center of the meat to check whether it is fully cooked on the inside.

And last but not least, experiment with seasoning as it probably won’t be the same as seasoning fresh chunks of meat. It’s best to follow recipes that detail how to pressure cook frozen meats.

Conclusion

Pressure cooking frozen meat is safe and doable, although a little bit tricky. We tried to explain the science behind pressure cooking because this will give you a better idea of why some limitations or recommendations exist. Plus, you’re more likely to resist the temptation of trying to pressure cook frozen meat the same way you would fresh or thawed meat.

The most important thing you need to remember is that the size and amount of frozen meat you want to pressure cook may prolong cooking times. If you adjust the cooking time depending on these two factors, you can pressure cook safely and without much fuss.

Remember that freezing affects the texture and taste, so adjust your recipes accordingly.

Follow our recommendations and advice to make sure the outcome is a delicious meal that you can enjoy when you need it. Plus, with a bit of practice, we promise that your friends and family won’t be able to tell whether you used fresh, thawed, or frozen meat.

Steam dumplings are the ultimate winter comfort food. They’re healthy, juicy, and taste absolutely delicious, especially when you eat them warm. In fact, the legend says that a Chinese medicine practitioner from the second imperial dynasty of China invented steamed dumplings as a way to warm people up and help them get through the cold weather.

It seems like he took a little bit of dough and filled it with mutton and medicinal herbs that are wonderful for our health, then steamed the dough wraps to bind everything together. And, good thing he did because the idea of a dumpling was embraced by many cultures and spread throughout the world. Even the Italian ravioli and Brazilian empanadas can be seen as two variations of the traditional Chinese dumpling.

One of the reasons why people love steam dumplings is because they offer endless creativity when it comes to taste. You can experiment with your own preferred flavors if you want to make them from scratch or buy some delicious options at your local supermarket.

Regardless of your choice, you can quickly and easily prepare them in an Instant Pot. This way, you’ll get a perfectly cooked dinner in just a few minutes. The process is simpler than you might think, so let’s break down how to steam dumplings in an Instant Pot.

The Easiest Way to Steam Dumplings in an Instant Pot

Using an electric pressure cooker such as the Instant Pot has to be the easiest and quickest way to cook dumplings. It’s a totally hands-off process, which shouldn’t come as a surprise if you’re used to cooking with an Instant Pot.

We particularly love this method because even people who have no confidence in their cooking skills can enjoy this delightful treat. That’s the kind of low-effort cooking that we’re all looking for after a busy day.

Having said that, if you enjoy cooking and want to go all out, you can actually make steam dumplings from scratch, which is why the first step is to decide what recipe you’re going to follow.

Step One: Find a Recipe or Make Steam Dumplings From Scratch

There are two ways in which you make steam dumplings in an Instant Pot. The first one is to go to your local supermarket and buy frozen dumplings. If you already have frozen dumplings in the fridge, then you are just five minutes and a few clicks away from a tasty dinner.

The second option is a long road where you make your own dumplings at home by following a recipe that caught your eye or experimenting with your own recipe.

If you choose the second option, here’s one delicious recipe that we think you’ll like.

Steam Dumplings Recipe

Ingredients:

• 6 round Wonton or potsticker wrappers (or any available dumpling wrappers in your store);
• 1 tbsp cooking oil;
• 1 tbsp (15 ml) soy sauce;
• 1/2 tbsp (7 ml) vinegar (wine vinegar preferably);
• 1/2 cup (35 g) minced mushrooms (shiitake or champignons);
• 1 cup (70 g) minced cabbage;
• ½ cup (55 g) shredded carrot;
• 1 tsp grated fresh ginger (or other seasonings).

Instructions:

Plug your Instant Pot in and turn on the sauté function to the normal setting. The Instant Pot will automatically display the default sauté time of 30 minutes, but don’t worry, you can press “Cancel” at any time.

Add the cooking oil and wait until the Instant Pot indicates that the pot is hot. After this, add the mushrooms and stir until they release their juices. Then add the carrots, cabbage, soy sauce, and vinegar. Once the mixture is dry and you’re satisfied with the texture of the ingredients, press “Cancel.”

Then take a small glass of water and place it next to your cutting board. Place a piece of wrapping on the cutting board and add around 1 tablespoon of the sautéed mixture in the center of the wrapping. Wet your fingers with water and spread it around the edge of the piece of dumpling wrapper. With this, you’ll be able to stick the opposite edges together when you fold the wrapping. Once you fold it into your desired shape, firmly press on the sides to make sure the dumpling doesn’t open.

Repeat the same procedure with all the wrapper pieces or until you use all the filling. When you’re done, your dumplings are ready for steaming.

Step Two: Steam the Dumplings in the Instant Pot

The easiest way to steam dumplings in an instant pot is to use a steamer basket.

Some models of Instant Pot have a steam basket included as part of the accessories, while for others you can buy a stainless steel one from Amazon for around $20.

The steamer basket allows the dumplings to stay above the water, so they can be steamed instead of boiled.

To prepare the steamer basket, lightly brush it with cooking oil to prevent the dumplings from sticking to the steel. This is especially important if you’re using frozen store-bought dumplings, but all dumpling doughs are sticky in general, so don’t skip this step.

Second, add water to the Instant Pot. If you’re following an Instant Pot recipe, then simply check to see how much water the recipe recommends for you to add. In any other case, the general rule of thumb is to add at least 1 cup of water (you can use more, but make sure the steamer basket is above the water level).

The third step is to place the dumplings on the steam basket and lower it inside the Instant Pot.

Finally, close the lid and set the vent to a sealed position. The pressure valve should be set to steaming. Click on the steam function and set the cooking time.

Cooking Time for Steam Dumplings in an Instant Pot

How to know what the ideal cooking time for steam dumplings is?

Well, the ideal cooking time depends on several factors, and you need to experiment to find what works best for you and your Instant Pot (more powerful models might be quicker than others).

If you follow a recipe, follow their recommendations. In most cases, dumplings take around 5 to 10 minutes to be fully steamed. Whether it is better to leave them longer or take them out in 5 minutes depends on several factors, including:

• The ingredients inside the dumpling – meat and seafood take longer to be safely cooked (check this timetable for specific times for different ingredients).
• The initial condition – if the dumplings were frozen, they need longer cooking time, while freshly prepared dumplings are usually done quicker.
• The preparation – in our recipe above, the filling ingredients were sautéed before the dumplings were steamed. In this case, you won’t need more than 5-6 minutes of steaming time.
• The steam setting – the Instant Pot has three steam settings: low, normal, and high. Usually, you need a high setting for dumplings with meat, while low or normal settings for veggie dumplings. However, a higher setting can easily overcook the dumplings if you leave them for more than 6-7 minutes.

The more you practice, the better you’ll become at predicting the exact time for making delicious and juicy dumplings.

How to Steam Dumplings Without a Steamer Basket?

A steamer basket is a very convenient accessory for preparing a lot of meals, not just dumplings, but what if you do not have one?

In that case, you can still use the trivet that’s included in almost all Instant Pot products. This is a metal rack that keeps the food above water. Now, you can place the dumplings directly onto the trivet, or better yet, use a small bowl or plate that’s heat-proof. According to users, the result is almost the same as with a steamer basket.

If you do not have a trivet, please resist the temptation to use aluminum foil or other improvisations that some people might suggest online since these alternatives can be dangerous. Do not use any other material inside the Instant Pot unless it’s approved by the manufacturer. The Instant Pot works under pressure, which is why explosions and fires are a common sight when it’s handled improperly.

Step Three: Serve and Enjoy

When the Instant Pot has finished, quickly release all the pressure. This is done by pushing the knob to quickly release the pressure and steam – the method is called quick release. You’ll probably see the steam being released, so do not stand above the Instant Pot when you do this.

Quick release usually lasts 2 minutes, but we recommend waiting 5 minutes to prevent burns.

After this, take a serving plate and place the dumpling on the plate. Decorate with soy sauce and seasonings of choice.

Conclusion

Steam dumplings prepared in an Instant Pot are a great idea when you want to squeeze a quick but tasty dinner into a very busy schedule. With frozen dumplings that are available in all larger supermarkets, you can prepare dinner in just 5 to 10 minutes.

However, for many people, steamed dumplings are more than just a quick meal. If you enjoy cooking, love dumplings, and want to experiment with different tastes, then preparing dumplings from scratch is also a possibility. In this case, the Instant Pot is a valuable multi-cooker where you can saute your filling, steam the dumplings, or even pressure cook dumpling soups or make other elaborate meals with dumplings as the main ingredient.

We hope that you’ll love our recipe and find it very delicious. But more importantly, we hope that we’ve convinced you that preparing steam dumplings in an Instant Pot is a very simple and fuss-free process, so you’ll decide to give it a try.

We’re all passionate consumers of fried foods, whether we’d like to admit it or not. Donuts, fried chicken, churros, french fries, whatever the delicacy is, they’re the best when they’re fresh out of the fryer.

But sometimes, you’re left with a bunch of soggy leftovers, remnants of your crispy dinner the previous night, and other times, the takeaway dish turns into a sad mess in just 5 minutes, which isn’t very appetizing. In some cases, even when just a couple of minutes out of the fryer, fried foods can lose the crunch and transform into a disaster if not stored properly.

Fortunately, there are some neat tips and tricks that we’ve learned to keep that satisfying crunch alive a bit longer, so keep reading to find out the best ways to keep that crunch crunching.

Why Fried Food Gets Soggy in the First Place

When fried food is taken out of your home fryer, most of it is full of steam. The food is piping hot, moist on the inside, and crispy on the outside. That excess moisture inside will evaporate in the form of steam and turn into the water if there’s nowhere else to escape. In other words, if you pack it in an airtight container, as many of us do when we’re in a rush.

The key to keeping fried foods crispy after removing them from the fryer is finding a way to ventilate that excess steam. If the fried food isn’t properly ventilated, the steam will cause all that crispy goodness to become soggy and unappetizing.

In plain terms, water and heat are the main enemies of crispy foods. The best way to keep the crunch crunching is to cool the food down while not allowing the steam to turn into water on top of the crispy layer and ruin it.

Learn From the Crispy Food Masters

Before you’ve cooked your own fried food, you must have visited some well-known crispy food restaurants for a dine-in or a takeaway meal. Well, the emphasis is on the takeaway meal. During our research, we visited crispy fried food specialists like KFC and Popeyes and looked at their delivery methods.

KFC delivers their meals in cardboard buckets with holes on top to let out the steam coming from their famed Kentucky fried chicken, while Popeyes uses cardboard boxes with big holes on every side. These packaging methods make good use of two important factors – ventilation and absorption.

Ventilation

When fried food leaves the fryer, it releases moisture in the form of steam, so it’s very important to make sure there’s space for it to escape and not condense and turn into water.

So, let’s say you’re making tomorrow’s dinner and frying something tasty. The best way to prevent your fresh-out-of-the-fryer crispy food from getting soggy is to place it on a cooling wire rack until it has cooled off instead of sealing it in a container while it’s still hot.

If you absolutely have to pack it while steaming hot, it’s best to use a container with holes. The smell of fried food might fill your car or your fridge with its unmistakable aroma and make you salivate, but it will be worth it when you finally taste the goodness.

Absorption

Absorption plays a key role as well when it comes to perfect crispness. When you remove your food from the fryer, it’s best to lay it on top of some paper towels or even a kitchen cloth. If you want to take your food on the go, you can place paper towels on the bottom of your ventilation container.

Why is this recommended? Well, since the moisture from the hot food will condense on the sides of your container, you need something to absorb the unwanted moisture and prevent it from making the edge of your crisp soggy, and a paper towel does just that. Remember, better to have a soggy paper towel than soggy fried food.

How to Actually Keep Fried Food From Getting Soggy

Now that you’ve learned what the fried food giants do to keep the crisp crisping, let’s see some other methods for preventing your next meal from getting soggy.

Cooling Mechanics

Fried food doesn’t get soggy when it’s reasonably cooled down before it’s stored in any container. If you need to take crispy fried food on the go, the best way is to let it cool on a rack for at least half an hour before putting it in a container. The cooling mechanics will not allow steam to form on the crispy bits, and you can always reheat crispy food when you’ve reached your destination.

Heated Containers

One way to keep crispy food fresh at home can be by placing it on a wire rack and keeping it in the oven on low heat. When you’re on the go, though, this effect can be emulated in your container by placing a pizza stone or some other passive heating item. The pizza stone combined with a well-ventilated container lined with paper towels or cloths will ensure that your fried food will stay warm and crispy wherever you take it, like your office, for example.

Just imagine how stunned your coworkers would be when you whip out a piece of fresh, hot, and crispy chicken for lunch despite the long trip from home. Well, it’s a secret only you know!

Preventing Soggy Takeout Food

Many places that serve fried takeout food will most likely pack it in a styrofoam container. The styrofoam container is great for keeping food warm, but it makes it soggy in just a couple of minutes. If you’re planning to order takeaway, it’s best to invest in  vented Tupperware container. It’s not the most practical solution, but it’s perfect for preserving the crispiness.

With that being said, vacuum-sealed containers should have no business with hot crispy food. Remember our trick with the paper towels on the bottom? Exactly! It’s to ensure that the crispness stays intact, so make sure to do this. Tupperware containers are also a great choice as they don’t pollute the environment like single-use styrofoam containers that soggy up your food.

Wrapping Crispy Food

If you’ve prepared different fried foods like french fries, onion rings, and a couple of churros for the sweet tooth but only have one container, then you have no choice but to wrap them up separately. Wrapping food is a great way to separate fragrances and flavors, but the most common mistake you can make is to wrap your food too tightly.

There is a common misconception that wrapping food tightly will keep it warm and fresh, and while it’s true to some extent, it doesn’t apply to crispness. If you want to retain that crispy edge and moist center, you must wrap your food very lightly. Tight wraps only seal the moisture inside the food, and after a few minutes, you’ll end up with multiple soggy dishes. Wrap the food lightly, and make sure you use a vented container. Cooling your fried food for a couple of minutes before wrapping will also help you retain a crispy bite

Following that, most people make mistakes when choosing the wrong wrapping material. Plastic or aluminum-based wrappers can create moisture that will soggy up your crispy food in no time. They are great for retaining heat but not so good at retaining a crisp. As we mentioned before, crispy food can be reheated but not de-soggyfied, so if you want your crisp to last, you should only wrap crispy foods in paper wrappers.

The Way to Keep Fried Food Crispy

Like it or not, the best way to enjoy your fried foods is to eat them fresh out of the fryer while they’re still crispy. Fresh crispy food is a delight to eat while it’s sizzling, but sometimes we don’t have the luxury of time, and we have to take our food on the go or store the leftovers for the following day.

Storing is crucial for keeping the crisp from becoming a soggy mess, so remember to store your food in ventilated containers lined with paper towels or kitchen cloths to keep the moisture away from the crispy bits.

Whatever you decide to do, keep in mind that crispy food can be reheated, but there is no way to get that crisp back if it becomes soggy. If you keep to our guide on perfectly retaining a crispy bite when transporting or storing crispy food, then you’ll bite into a satisfying crispy piece of food.

what kind of a container is this?

Plastic container with vents to let the steam out.

The pressure cooker is a workhorse in the kitchen. It comes with a long list of functionalities, which means it can make almost anything you would ever want in a matter of minutes. Of course, you can also use it as a slow cooker and leave it unattended for hours. There’s nothing this popular multi-cooker can’t do… or is there? If it’s that mighty, can it also fry?

In a pressure cooker, you can make yogurt and bake a cake, but unfortunately, you can’t fry – in most cases.

Why should things be simple, when they can be complicated, right? If you’re looking for a short answer, then you absolutely can’t and should never fry in a pressure cooker. However, there are different types of frying, so in some exceptional cases, you could use the pressure cooker as a fryer. Keep reading to find out what we’re talking about.

Pressure Cookers and Types of Frying

The idea of frying in your pressure cooker is tempting, especially when you consider the speed at which your crunchy nuggets or french fries can be done. But before you dump oil in your pressure cooker and potentially cause a fire, here’s what you need to know.

Pressure cookers are not designed for frying. And, if you’ve heard the word pressure frying, then that’s because there are specifically designed fryers that fry food under pressure. Nine out of ten times, pressure fryers are used commercially. They’re not and should not be mistaken for home pressure cookers.

Aside from pressure frying, you might also wonder whether you can deep fry with your pressure cooker. This is still not a good idea because some pressure cookers might release toxic fumes into the oil.

Other types of frying include pan-frying and air frying. These two are the only types of frying that can be done with a pressure cooker. In fact, some pressure cookers even have accessories for air frying.

Let’s break down all types of frying and explain the reasons why it’s dangerous to try them in pressure cookers.

Pressure Frying

We’ll start with pressure frying, a method commonly and mistakenly associated with pressure cookers. Yet, the only thing pressure cooking and pressure frying have in common is the use of pressure, hence the shared word.

Pressure cooking is a water-based method. Adding water or another water-based liquid such as broth is essential. The pressure cooker needs enough water (at least one cup) to be able to exert pressure and cook the food properly. The steam from the water reaches temperatures well above the water’s boiling point and transfers that heat to the food, which is how it is cooked so quickly.

On the other hand, pressure frying is a variation of pressure cooking that uses oil and a sealed container to reach high temperatures to cook the food more quickly. The specially designed containers used for pressure frying are called pressure fryers, and they’re mostly used in industrial kitchens.

Aside from the water versus oil distinction, pressure cooking and pressure frying operate at different temperatures. Pressure cooking reaches temperatures of around 121 °C (250 °F), whereas pressure fryers that use oil heat up to around 160 °C (320 °F) and more. Because of this, using pressure cookers to pressure fry can cause the gasket in home cookers to melt, explode, or release toxic substances into the food.

In conclusion, never use your home pressure cooker for pressure frying!

Deep Frying

If pressure frying is not an option, can you improvise and use the pressure cooker to deep fry? This would mean filling the vessel with oil – enough to fully submerge the food in oil and leave the lid open while the food is frying.

Unfortunately, the answer is still no! While it’s technically possible to use it as a deep fryer, you should not use the pressure cooker for deep frying. The reason for this is the same as pressure frying.

The ideal temperature for deep frying is between 350 and 375 °F (176°C to 190°C). This is way too hot for home pressure cookers and the material of the vessel is not suited for such high temperatures. While there might not be an explosion, accidents such as melting, fire, and the release of toxic fumes are all possible outcomes.

Therefore, do not try to deep fry in a pressure cooker. Instead, grab a deep pot or a pan suitable for frying. They’ll get the job done just as fast, make the food crunchy and delicious, and let you cook accident-free.

Pan Frying

Unlike deep frying, pan frying or shallow frying is a popular cooking method that requires a minimal amount of oil or fat to fry the food. The method calls for a skillet or another stove-top pan brushed or filled with oil. So, can you mimic pan-frying in a pressure cooker?

Fortunately, you don’t have to. Pressure cookers, such as the Instant Pot come equipped with a very similar, if not identical, function called sauté.

Sautéing is a cooking technique that derives its meaning from the French word for jumping. And, while it’s meant for the food to be cooked in a very hot pan over a stove-top without oil, some people use oil or fat in very small amounts. Both pan-frying and sauteing brown the food and get it slightly crisp on the outside and moist on the inside.

Therefore, you can use the sauté function of the Instant Pot and/or other pressure cookers and add a little bit of cooking oil to achieve the same results as you would if you pan-fry food. It’s totally okay to do this as most sautéing Instant Pot recipes include cooking oil in the ingredients lists.

Air Frying

Traditionally frying means cooking food at a very high temperature in cooking oil or fat. However, with the rising evidence that fried food is bad for health, people have been looking for ways to make frying healthier. One way to do that is to eliminate oil and fat out of the equation, which is possible thanks to a super popular product – Air Fryer.

Air Fryer was invented about a decade ago, but the words air fryer and air frying are now used generically. Air frying took the world by storm because it offers a very simple cooking solution that fits people’s busy and dynamic lifestyles perfectly. It’s a healthy and quick method that simulates deep frying – but without the added calories and health risks of fried oil.

The manufacturers of pressure cookers have found a way to add this functionality to their products. Most pressure cookers today have an air frying feature or sell special air frying lids that can transform traditional pressure cookers into powerful air fryers.

Depending on the kind of pressure cooker you have, you can easily air fry your food with small adjustments, or buy the necessary accessories to do so.

If you’re thinking of buying a pressure cooker and frying is important to you, then look for one that comes with an air frying functionality or doubles as an air fryer.

Pressure Cookers with Frying Options

How do you choose the best pressure cooker for frying? Well, that depends on your cooking habits.

First, you need to decide what frying method you prefer, or you plan to use frequently. For example, if you’re interested in deep frying, then you might benefit more from buying a deep fryer instead of a pressure cooker. If you regularly pan-fry your food, then you can use a regular pressure cooker to simply saute your food. Finally, if you want to opt for a healthier meal, you might want to invest in an air fryer.

That being said, sometimes you might want a two-in-one solution. What would be your best option then?

This, too, depends on your preferences and habits. Today, there are some incredible pressure cookers that double as air fryers. If you choose one of those,  you’ll get a versatile multi-cooker in which you can pan fry (saute) and air fry.

There are products (multi-cookers) that claim to have a pressure frying function as well, but we do not recommend those, as pressure cooking and pressure frying are quite different.

Conclusion

As you can see, asking whether you can fry in a pressure cooker is not something we can answer in a simple yes or no manner. That’s because when people say frying they mean different things. In other words, frying might refer to several very different cooking methods: pressure frying, deep frying, pan frying (saute), and air frying.

If we’re talking about pressure cooking, which is common in industrial kitchens, then the answer is absolutely not! Pressure frying in home pressure cookers can lead to explosions, melting, fires, and toxic fumes.

The same applies to deep-frying, which is a very similar method except for the lack of pressure – the lid is open. However, this still doesn’t change the fact that deep-frying is done at very high temperatures that exceed the capacity of home pressure cookers. Trying to deep fry in pressure cookers could lead to similar hazardous accidents as pressure frying.

On the other hand, pan-frying (shallow frying/saute) and air frying can be done with a pressure cooker. Pan-frying is similar or almost identical to sauteing, which is a popular function in most pressure cookers, including the Instant Pot. With this function, you can achieve the same results as with pan-frying. Air frying is also doable but usually requires an additional accessory (air frying lid) or a pressure cooker that doubles as an air fryer.

Think about how you prefer to cook and what you’ll like most. Then, look for an appliance that would suit your needs best. A pressure cooker with an air fryer function is the most versatile option and can serve many delicious dishes that are both hearty and healthy.

There are many ways to prepare eggs. Whether you prefer them boiled, fried, or poached – it has been done already. But what about deep frying eggs? What would happen if you crack an egg into the deep fryer?

We’re happy that you’ve decided to google the answer instead of simply experimenting on your own because deep fryer accidents are no joke, and hot oil burns are not something you want to risk. That being said, human curiosity has led many people to give this idea a try in an attempt to inspire a new culinary revolution in the way we eat eggs.

So, what were the results?

You can definitely deep fry an egg, and we’ll share some delicious recipes for you to try. However, you can still end up with a huge mess in the kitchen if you’re not careful, so let’s see how to do it the right way.

How to Deep Fry an Egg

The first thing you need to decide is how you want to deep fry your eggs. Do you plan to crack an egg in the deep fryer, or do you want to try to deep-fry an egg with its shell? Are there other ways to deep fry an egg? Let’s find out!

Cracking an Egg in the Deep Fryer

Let’s start from the first scenario – cracking an egg in the deep fryer. You might think that this is a recipe for disaster, as cracking an egg into the hot oil will make it dissolve and fall apart. Counterintuitively, this is not what happens. If you were to crack an egg in the deep fryer, the egg will stay together fairly well.

However, it won’t stay on the surface but actually fall down to the bottom. Because of this, it’s recommended to use a deep frying basket if you’re using an electrical deep fryer or a strainer ladle meant for deep frying if you’re using a deep frying pan.

The result will be something similar to a poached egg with a browned surface and loose center.

Instructions

To deep-fry eggs without their shell, here’s a step-by-step guide.

1. Plug your deep fryer and set it to 375°F. Alternatively, if you’re using a pan for deep frying, use a thermometer to control the heat because the temperature of the oil can exceed even 450°F on the stove – and that’s not good.
2. When the oil reaches the right temperature, crack one egg and let it fry for a few seconds. Then take your ladle and spin the egg to curl up the egg whites around the egg yolk if needed (for better shape). If you’re using a frying basket, you might not need to do this, as the egg will rest on the basket and form an oval-like shape.
3. Let the egg fry for 1-2 minutes until the surface starts to brown.
4. Take it out and let it cool on a paper towel that can absorb the extra oil.
5. Add seasons, serve, and enjoy!

Deep Frying Eggs With Shell

Another idea is to deep fry eggs with the shell. In other words, to place whole eggs inside the deep fryer. Can this be done, and is it actually a good idea?

As we’ve said, human curiosity is a wonderful thing, and many people have tried this as well. However, unlike the success of deep-frying cracked eggs, trying to fry eggs with their shells is a recipe for disaster.

First, you’ll most likely make a mess in your kitchen as the pressure inside the egg builds up, and the shell can actually explode. If you make the mistake of putting more than one whole egg in the deep fryer or a frying pan, the explosion can lead to a fire, severe burns, or material damage to your kitchen.

Second, even if you end up deep frying whole eggs without any accidents, the end result won’t be pleasant nor edible. The egg itself will be squishy and watery – not cooked at all.

Therefore, deep frying whole eggs (with shell) is a big no-no! A possible explanation for why this happens is that the egg white contains carbon dioxide that expands at high temperatures and creates pressure that the eggshell can’t withstand. This results in an explosion in a matter of seconds or minutes.

If you’re wondering why this doesn’t happen when boiling the eggs in hot water, the answer is the differences in temperature. Water boils at 212°F, while oil can reach temperatures up to 450°F.

Deep Frying Boiled or Poached Eggs

What if you could go a step beyond and try to deep fry already boiled or poached eggs for a more elaborate dinner? This is possible and can result in a very delicious treat when done right.

In fact, boiled or poached then fried (deep or shallow) eggs are an incredibly versatile treat that go well with many dishes. Plus, they look and taste amazing all on their own because the fried skin on the egg absorbs flavors like nothing else. Here’s how to make them.

Tiger Skin Eggs: Instructions

Deep-fried eggs that are previously boiled are called tiger skin eggs. To make tiger skin eggs, you need to first boil the eggs and then deep fry them:

1. Take some eggs and boil them like you always would. Typically, you would add a couple of eggs to boiling water and let them cook for several minutes (5-6 minutes). However, you can also use your preferred method or time.
2. The most important thing here is to let the eggs cool and dry. It’s even recommended to use a towel to absorb some extra water from the surface of the egg. Water and oil do not mix well, and dropping a wet egg into oil can cause explosions, so make sure they’re dry.
3. After drying them with a towel, you should also make very shallow cuts on the surface of the eggs. This will allow them to release any gas that’s trapped inside and prevent accidents.
4. With this, the eggs are ready for frying. Plug the deep fryer and wait while it heats up to 375 °F.
5. Then, place the eggs in the frying basket and submerge them into the oil. Let them fry for around 2-4 minutes, and take them out when the surface becomes golden-brownish.
6. Place the fried eggs on a paper towel and let them cool.
7. After this, you can toss them in a dish or eat them as a meal on their own with seasons or dips.

Crispy Deep Fried Poached Eggs

The second alternative is to deep-fry poached eggs. Here, just as with tiger skin eggs, you need to first poach the eggs and then deep fry them. To make them extra crispy, we’ll share a recipe from Chef Jack Ovens, who makes mouth-watering golden eggs with an oozing center.

1. Boil around 2 inches of water in a nonstick skillet.
2. Next, add a little bit of vinegar to the water. This is a little trick that prevents the egg whites from thinning and breaking down.
3. Crack the eggs into separate bowls, then carefully add them into the boiling water – one by one. You can also crack the eggs directly into the water, but if you’re a newbie, it’s easier to prep them in a small bowl.
4. Take a ladle and carefully stir in a clockwise motion. After five to six minutes, your poached eggs will be firm on the outside and soft on the inside, which is just what we want.
5. Take them out and place them on a paper towel. Let them cool and dry completely.
6. In the meantime, take two slices of bread and cut them into small pieces.
7. Take a baking tray and cover it with baking paper. Then, spread the pieces of bread onto the baking tray.
8. Place the baking tray in a preheated oven for around 10-12 minutes until they’re completely dry and crunchy.
9. Once they’re done, add the bread chunks into a blender and process them until you get a fine powder (finely ground).
10. In another bowl, mix one egg yolk and 60 ml of milk. Whisk the mixture until you get an egg wash.
11. In yet another bowl, place 50 grams of flour.
12. Take one poached egg and coat it gently with plain flour. Then, place them in the egg wash and finally coat them with the blended bread powder. Repeat the same procedure with all of the poached eggs. Be careful not to break them as they’re very fragile.
13. Plug the deep fryer in and wait while it heats up to 375 °F.
14. Place the coated eggs into the deep fryer and submerge them into the oil completely.
15. Let them cook for 1-2 minutes, then carefully take them out with a ladle suitable for deep frying and place them on a paper towel.
16. Once the eggs cool, serve them and enjoy.

Pro Tip: You can add seasonings in the bread powder such as garlic powder, pepper, chili, or rosemary to make the fried eggs more to your taste.

Conclusion

Deep-fried eggs are quite the treat and an excellent idea for breakfast, lunch, or dinner. However, frying eggs in a deep fryer can be messy and may cause accidents if you’re not careful.

You need to learn how to properly deep fry eggs to prevent dangerous accidents and a messy kitchen. For instance, you can safely crack fresh eggs into the deep fryer or deep fry previously boiled or poached eggs if they’re fully dried (mixing water and oil can be dangerous).

Trying to deep fry a whole egg with its shell is dangerous and should not be attempted. In fact, the shells of eggs can explode when submerged in hot oil due to the gasses such as CO2 that are naturally contained in the egg.

Finally, if you love eggs and want to explore new ways to prepare them, follow our recipes above. We shared three ways you can prepare deep-fried eggs, but you can always use the eggs as part of a more elaborate dish. Whether you want to further cook them with other vegetables or toss them into a soup, the only limitation is your own creativity.

It’s no secret that restaurants reuse the oil when they deep fry the food. And, while there are still downsides to this practice, it’s a lot safer than reusing the oil at home. Why is that? Why should you be careful about keeping the oil inside your deep fryer for a long time?

For many reasons. First, the oil degrades after each use and depending on the deep-frying temperature, this can make the oil residue very harmful and toxic. Second, deep fryers might not have the right conditions for storing oils, which can furthermore degrade and oxidize the oil over time. Finally, restaurants use the deep fryer almost non-stop, which is not the case at home. In most households, deep frying is not an everyday thing, which affects how you should reuse and store the oil.

Long story short, with everything in mind, it seems that the first question we need to answer is: “Is it acceptable to leave oil in a deep fryer?” And, if yes, then how long can you keep oil in the deep fryer before it becomes harmful?

It might seem as an easy answer, but as you’ll see, there are many different factors to consider.

Factors That Affect Oil Reuse Quality

How often you need to change the oil in your deep fryer depends on the deep fryer itself, the food you’re cooking, the oil you’re cooking with, and your own cooking habits. Each aspect can either prolong or shorten the amount of time when the oil is considered usable, and here’s how.

1.   The Food You’re Frying

When people ask how often they should change the oil, they expect a magic number or a short answer that works every time. However, that’s not realistic. Imagine, even the type of food you’ve been frying affects whether the remaining oil can be reused and for how long.

Frying chicken is not the same as frying french fries. In other words, frying meat and vegetables affect the condition of the oil in a different way. If you’re frying meat, you should not reuse the oil or at least not use it as long as you would if you were frying vegetables.

Some foods break down easily and leave a lot of food particles in the oil (think chicken nuggets or onion rings). These are also the types of foods that negatively affect the oil’s reuse life.

2.   The Type of Oil You’re Using

The second factor that affects the oil’s quality after using it is the oil itself. Different oils have different properties, and these properties change when heated. This is why some oils are not suitable for deep frying at all – not even once.

The ideal temperature for deep frying is between 350 and 375 °F. Therefore, you should use oils that have a smoking point above 375 °F – and the higher, the better. Every frying cycle will degrade the oil quality and make it more unstable the next time you’re cooking with it. So, imagine the consequences if you’re deep frying with an oil with a smoking point of 350 °F. This may not be such a big deal if you only use it once to prepare a quick lunch, for example.

However, if you leave it there, just sitting exposed to air will degrade its quality further and make it rancid. Rancidification is a chemical process where the fats of the oil become partially or fully oxidized or hydrolyzed, which results in bad taste and smell.

Then, the next time you cook with it, the oil won’t be as stable as it was in the beginning, which will affect the food you’re cooking and make it much more unhealthy for consumption.

Of course, the fatty acid content also makes some oils more stable or unstable. Oils with a high content of PUFAs (polyunsaturated fatty acids) break down easily at high temperatures, which makes them even more dangerous if you reuse them.

This doesn’t mean that choosing a suitable oil for deep frying gives you a pass and makes it okay to reuse the oil for a long period of time. It just means that it will be okay to reuse it at least once or twice under the assumption that you also consider all the other factors that we’ll mention.

3.   The Temperature at Which You’re Frying

In the previous section, we began to discuss the temperature, but since it’s too important to leave it that, let’s discuss it in greater detail.

Deep frying already means that you’ll be heating the oil at a much higher temperature than you would in a regular pan or in the oven. We said that the ideal deep-frying temperature is between 350 and 375 °F, but if you do not have a thermometer, things can get out of hand.

And, despite knowing what happens if you heat the oil past its smoke point, you could easily degrade the oil’s quality and ruin the taste of the food in just one frying cycle just because you didn’t know how high the temperature was. Then, next time, even if the oil was ideal for deep frying, you’ll be cooking with rancid or even toxic oil.

This is a mistake that most newbies make. To prevent this, invest in a good deep-fry or candy thermometer if you’re using a pot, or buy one that has a thermometer included.

4.   The Filters of Deep Fryers

Some deep fryers come with a filtering system that can prolong the life of the oil that you would otherwise have to throw away after only one frying cycle. It achieves this by removing pieces of food that fall off during the frying process. Some pieces are big enough that you can easily notice and remove them manually, but most pieces are so small that we can’t even notice them. Still, they can make the oil thicker, prone to bacterial activity, and oxidize quicker.

When buying a deep fryer, you’ll probably have the option to choose between three types of filters – paper, charcoal, and oil vapor, and each type has its own advantages and disadvantages.

Charcoal filters work best on oils that have absorbed aroma from the food or have become too greasy – which can happen if you’re cooking at a lower than usual temperature. Oil vapor filters catch the fumes released from the oils and filter them out, which is great, but it’s not what you need to keep reusing the oil. And finally, paper filters are used to catch leftover food and free it from any type of food debris.

To prolong the life of the oil, you’ll benefit most from using a high-quality paper filter. Usually, once the oil cools down, you need to pour it through a paper filter and into a new container – one that you can seal and keep in a cool and dark place until the next use.

If you’re not filtering the oil, you should not be reusing it, especially if you’re frying meat.

5.   Time Between Each Frying Cycle

There are two elements when it comes to reusing oil. The first is frying cycles, which basically means how many times you’ve cooked food in it. The second is how much time has passed from the first frying cycle.

Giving guidelines for one without the other is misleading. Therefore, some people should change the oil every day or every other day if we assume that they deep fry meals for breakfast, lunch, and dinner every day. This means that by the end of the second day, they would have used the oil six times.

On the other hand, if we only give information about the frying cycles and say that people need to change the oil after using it six times, we will mislead those who use it very rarely. For instance, some people might deep fry only a handful of times in one month. Does this mean that they should keep the oil for a whole month or more? No, because being exposed to oxygen will degrade the oil with time regardless of how many times it was used.

So, keep this in mind when you’re looking for information online.

6.   The Storing Conditions

Finally, another important factor is the storage conditions. If you’re using a paper filter, you’ll need to put the filter oil into a new container and store it in a safe place.

The right conditions for storing used oil include three elements: an airtight container, a glass container, and a cool and dark place.

First, air can make the oil rancid through the process of oxidation and hydrolysis. This is why storing it in a carefully sealed container is essential.

Second, the material of the container can degrade the oil’s quality. Because of this, you should avoid plastic containers because they can release toxins in the oil under certain circumstances. A small glass jar is usually a good idea.

And third, the environment where the oil is stored can make all the difference. If you leave the container in a drawer where the temperature varies, such as close to the oven, this can quickly degrade the oil and make it rancid. Direct sunlight can have the same effect.

Should You Leave the Oil Inside the Deep Fryer?

Some people think that leaving the oil inside the deep fryer is safe. Is this true?

In the last section, we explained the ideal conditions for storing used oil, but what does that tell us about leaving the oil inside deep fryers?

If you think about it, there are two very obvious problems with this idea. First, most deep fryers can’t be sealed – meaning, closing the oil completely. Some oxygen will circulate, which will make it unusable a lot quicker. Second, keeping it inside the deep fryer implies that the oil won’t be filtered, which is a major problem because it might promote bacterial activity. After all, the food debris inside the oil will spoil with time.

But, there are other problems as well. Leaving the oil inside the deep fryer prevents you from cleaning the deep fryer. This is not an issue if it’s a short period of time and a few frying cycles, but leaving it there for weeks while you cook over and over with it is a recipe for disaster.

In fact, you’ll find that the oil will start to become greasier and darker with each use. It will also begin to have an unpleasant smell or even give the food a smoky-like taste to whatever you’re frying. If this happens, you’re already too late, which means you’ve been consuming oil that’s bad for your health.

In a nutshell, you can leave the oil inside the deep fryer a few times, but don’t let this become a habit. It’s not hygienic, healthy, or financially wise, as the oil will go bad a lot quicker than when it’s stored properly.

How to Tell if It’s Time to Change the Oil?

Until now, we’ve been very vague about the exact time that you can reuse the oil or keep it in the deep fryer. However, hopefully, we’ve given you a pretty good idea of why such magic numbers do not exist and could only mislead you. How much time you can keep reusing the oil depends on so many personal factors. Sometimes, you might need to throw out the oil immediately after the first frying cycle, while other times, you can afford to keep it up to a week or two (if you filter it and store it properly).

Some sources online might recommend changing the oil every six months or after you’ve used it ten times. This is bad advice! Frying meat, then leaving that oil inside the deep fryer for six months while you fry other foods on occasions could be dangerous for your health and lead to serious consequences, especially if you don’t filter the oil.

To help you avoid a dangerous situation, let’s not rely on time or dates as it’s never a black-and-white situation. Being able to identify changes in the oil quality, you can predict when it’s time to change it, independent of how many times you have cooked with it. ***

You should change the oil if:

• it produces foam on the surface;
• changes its initial color (becomes darker);
• changes its smell;
• starts to burn quicker than usual (releases smoke that smells burnt);
• the smoke is more pronounced or different in color;
• the food has a weird or unusual stale-like flavor.

*** But please, don’t let that be more than 5-7 times or longer than two weeks – unless you’ve cooked meat. In that case, change it sooner.

How to Change the Oil and How Much Oil to Use?

With our tips above, you can easily develop a system that will allow you to prolong the life and quality of the oil. You can even figure out which foods to cook and when to optimize oil reuses.

This also includes how much oil you use. Most deep fryers have a maximum fill line – do not fill above it! And, if there’s no line, the rule of thumb is to fill it 3/4 at most. The same rule applies if you’re deep-frying in a regular pot.

Once it’s time to change the oil, there are a few things to consider. The whole process is relatively easy, but it could compromise the new batch of oil even before you start frying with it if not done properly.

So, the first thing is to keep your deep fryer clean at all times! Once you drain the oil and you filter it, make sure to clean the deep fryer. Leaving oil residue will make the inside very sticky and full of toxins with time. Eventually, even food residue will start to stick to the sides, which will make the cleaning process that much harder.

Once the deep fryer is clean and neat, it’s ready for your next meal. But, before you pour new oil, let’s talk about the old one.

Disposing of Old Oil

Do not chuck it down the kitchen sink! This is dangerous not only because you’re risking burns but also because it can clog and damage the pipes.

Before draining the old oil, let it cool down completely. Do not touch it until it reaches almost room temperature. You can use a thermometer to be sure, or simply leave it for a couple of hours or even overnight.

Then, and only then, remove it to a safe place from the fryer’s valve. Electric deep fryers usually come with a sophisticated disposal system that will allow you to quickly and safely drain the oil. If you plan to use it again, filter it with paper filters and store it in a glass container. If not, then drain it into any container and throw it out.

Close the drain valve and remove any food residue inside the deep fryer. Read the instructions to see how to clean it properly. Typically, you’ll need to fill the deep fryer with water, add a specially designed cleaner, and let the water boil. However, this might not apply to all deep fryers.

Once you drain the boiled water, scrub with soap or a special cleaner and rinse out thoroughly.

From here on, you’re ready to start frying again with a fresh batch of oil.

Conclusion

You might have been looking for a short answer, but deep frying with oil is anything but simple – from choosing the most suitable, finding the right temperature, and nailing that crispy texture to maintaining your deep fryer and changing the oil at the right time.

Today, we tried to explain some of the reasons why changing the oil frequently is very important and why there isn’t a universal time that applies to all in all situations. But, don’t worry. With our advice and a little bit of experience, you’ll quickly get the hang of it.

The most important takeaway is that oil quality depends on the type of food, type of oil, the temperature, the time between frying cycles, and the storing conditions. If you optimize these factors, you can prolong the life of the oil and use it at least four to six times before you need to throw it out.

Frying foods can produce some very crunchy and tasty treats, but also ones that are way too greasy and unhealthy. This is why choosing the right oil to fry with is essential. Some oils are not suitable for frying and can release harmful toxins, and others simply have a flavor that’s too intense and can destroy the taste. So, which oils are suitable for frying, and is canola oil one of them?

It’s not a secret that canola oil is a healthy oil with many cooking benefits. However, we must also look at its nutritional profile and chemical properties to see if those benefits apply to frying as well. For instance, some incredibly nutritious and healthy oils, such as flaxseed, pumpkin seed, and walnut, are awesome in salad dressings and dips but completely unsuitable for frying.

Some oils are versatile enough to be okay for frying as well as salad dressings, while others seem to be made just for frying. Canola oil falls somewhere between these two categories, and here’s why.

What Is Canola Oil?

Canola oil is a vegetable oil derived from a type of rapeseed called canola that’s low in erucic acid, a monounsaturated omega-9 fatty acid. Because of this, you might be under the impression that canola oil is made from rapeseeds or canola seeds. Both are true, but there’s an important difference to remember.

Canola oil is used in industries beyond the culinary, which is why there are edible and industrial forms produced from different plants within the same family (Brassicaceae) that yield rapeseeds. Be careful not to confuse them with grape seeds, which are seeds extracted from grapes.

And, it may come as a surprise, but according to the United States Department of Agriculture, rapeseed is the second-leading source of vegetable oil in the world in 2021 and also the world’s second-leading source of protein meal. This just means that many forms of canola oil are present in the food we consume.

To make things simpler, the edible forms of rapeseed oil are known as canola oil, coming from canola seeds (modified species through traditional plant breeding methods of rapeseed or brown mustard). They were first produced in Canada in 1974, when the modification of rapeseed oil led to a reduction in the concentration of erucic acid and glucosinolates (natural components found in plants like mustard, turnip, horseradish, and more).

Nutritional and Chemical Properties of Canola Oil

In this article, we’ll be focusing on edible or cooking canola oil, which is developed through traditional plant breeding from types of rapeseeds. Canola oil is typically used for the production of margarine, some spreads, emulsifiers, dairy products, and more.

The distinction not only helps us be more specific but also more precise when talking about the nutritional value and chemical properties of the oil.

Some experts claim that canola oil is one of the healthiest, if not the healthiest, cooking oil, even when compared to extra virgin olive oil. The reason for this is its fatty acid composition and some other nutrients.

Fatty Acids Content

Canola oil is composed of oleic (56.80-64.92%), linoleic (17.11-20.92%), and palmitic (4.18-5.01%) acids. Oleic acid is an omega-9 fatty acid, and it’s also found in high concentrations in olive oil. This is important because oleic acid is usually associated with heart disease prevention and cholesterol reduction.

Canola oil contains less than 7% saturated fatty acids, which, compared to other oils, is next to nothing. For context, 80-90% of coconut oil is saturated fat. And, although scientists are still trying to figure out the effects of fats on health, for now, saturated fats, along with trans fats, are considered unhealthy.

In fact, canola oil is considered to have an ideal fatty acid composition because it contains an extremely low amount of saturated fatty acids, and a very high amount of monounsaturated fatty acids (MUFAs), which are stable at high cooking temperatures, unlike PUFAs (a type of unsaturated fatty acid).

In Canola oil, there are around 32% of PUFAs, which is more than palm oil and olive oil but significantly less than sunflower seed oil, corn oil, cottonseed oil, and soybean oil (vegetable oil). We’re mentioning PUFAs because they can be very dangerous if we consume them oxidized – which is something that happens when we heat them at very high temperatures. Still, they’re a safe and healthier option than saturated fatty acids when consumed unheated.

To conclude, the fatty acid content in oils gives their characteristic properties that we can use to determine how healthy and suitable they are for frying. Ideally, you want an oil with moderate to low content of saturated fatty acids but also low content of PUFA.

Smoking Point

Because of the fatty acid composition, canola oil has a smoke point of approximately 204 °C (400 °F), which is more than the ideal temperature for deep frying – between 350-375°F.

Nutrients

Additionally, canola oil contains a few types of tocopherols, which are forms of vitamin E, a fat-soluble vitamin important for vision, reproduction, skin health, and brain function.

Other nutrients found in canola oil include:

• fat-soluble vitamins: A, D, E, and K;
• phytosterols: beta-sitosterol;
• flavonoids: myricetin, quercetin, rutin, and more.

Fun Fact: Canola oil is the only known vegetable oil that has a sulfur atom within its fatty acid structures that give the canola its unique sulfury-like flavor.

Health Benefits of Canola Oil

With everything that we have said so far, it becomes clear that canola oil is really healthy and good for consumption. Some science-backed health benefits associated with canola oil include:

Heart Protection

Since canola oil is very high in omega-3 (alpha-linolenic acid, ALA) and omega-9 (oleic acid, OA) fatty acids, it can protect the heart through its effects on blood pressure. In other words, studies have found that oleic acid found in oils such as olive oil is responsible for reducing blood pressure. Canola oil comes second after olive oil in terms of oleic acid level.

In fact, even the FDA allows canola oil makers to put qualified “limited and not conclusive” health claims on their products related to heart disease.

Bad Cholesterol Reduction

One way to protect the heart is by reducing bad cholesterol in the blood. One study from 2017 published by the Iran University for Medical Sciences showed that the dietary fats in canola oil could significantly lower the serum cholesterol, LDL-C, and triglyceride concentrations.

Lowering bad cholesterol helps the body in more ways than one. Fatty deposits in your blood vessels cause clots that might lead to heart attack, stroke, gallstones, stomach pains, or numbness and coldness in the extremities.

Inflammation Reduction

Canola oil contains antioxidants and vitamins that help the body reduce inflammation. One meta-analysis from 2013, out of the many studies investigating the health benefits of canola oil, concludes that “canola oil may potentially promote immune and cardiovascular health through its antithrombotic and antioxidative effects.”

Nevertheless, keep in mind that all the studies backing up the health claims concerning canola oil are done on raw consumption in moderate amounts. In other words, the oil is consumed unheated, for instance, as a salad dressing, and in relatively low to moderate amounts.

This brings us to an important disclaimer: Do not take the conclusions of these studies as fact out of context. Canola oil can be beneficial, but it can also be harmful. It depends on how we use it and how much we use it. And while using canola oil for frying is perfectly safe, these studies do not claim that these health benefits will come from consuming fried foods with canola oil.

Health Concerns

Of course, alongside the health benefits, one might wonder whether there are any downsides to consuming canola oil.

On the internet, you may even face some misinformation claiming that canola oil contains toxins and is harmful to human health. This is totally unfounded and stems from a lack of information about the production of edible canola oil.

The misinformation is mainly because canola seeds have been produced by crossbreeding with rapeseeds that contain high levels of erucic acid, which, in very large amounts, can be toxic to humans. However, at the beginning of this article, we made it clear that canola oil is not the same as rapeseed oil and explained why.

Plus, the seeds used for producing edible canola oil are very strictly regulated and recognized as safe by the Food and Drug Administration.

On a different note, we have to acknowledge that there are some preliminary and animal studies that warn that canola oil might increase inflammation, negatively impact memory, and dispute its health-protecting benefits. However, these studies focus more on highly refined types of canola oil, as well as frequently consuming deep-fried foods with canola oil, which is a more general health concern regardless of the oil.

What Does Science Say About Frying With Canola Oil?

Concluding that canola oil is indeed a very healthy oil and good for consumption is a good start, but it’s not the same as saying that it’s suitable or good for frying.

Thanks to its nutritional value and chemical composition, we’ve learned that canola oil has a relatively low content of PUFAs and saturated fatty acids and a high concentration of monounsaturated fatty acids. Monounsaturated fats are stable even at high temperatures, which makes it less likely for the oil to oxidize and degrade during frying.

Another point for canola oil as a frying oil is its high smoking point. Oils that can withstand a temperature of around 375°F are considered suitable or good frying oils.

Science About Health

There’s no doubt that canola oil is healthy, but fried foods are not, unfortunately, even when we use an oil that’s considered healthy.

The University of Massachusetts conducted a study published in the Cancer Prevention Research journal that showed consumption of frying oil worsens colon cancer and colitis in mice. For the study, Ph.D. student Jianan Zhang deep-fried falafel with canola oil. Because of this, the research team recommends that people prone to inflammatory bowel disease avoid eating fried foods, even with healthy oils such as canola.

Other studies have shown that canola oil is good at preserving phenolic compounds present within potatoes during deep frying. Even when compared to olive oil, canola oil proved to be more balanced and remained superior during all frying sessions.

Still, it’s worth mentioning that a study from 2019 published in the journal Foods found that the quality changes in different canola oil types during frying. Some canola oil show superior frying life compared with other brands and production seasons. This indicates that the quality of canola oil can make all the difference, so make sure you buy canola oil from a trusted brand that’s transparent about its production process.

Science About Taste

Still, heath is not the only factor for frying suitability. Taste is important too, and a study from 1993 revealed that some participants find french fries made with canola oil to taste somewhat fishy.

On the other hand, another study from 1999 revealed that different types of canola oil (different fatty acid concentrations) affected the taste. This means that manufacturers can modify the oil to make it more sensory pleasing and more suitable for deep frying.

At the end of the day, taste is subjective, and the only way to know for sure whether canola oil is to your taste or not is to give it a try.

Conclusion

The short answer is: yes, you can fry with canola oil. It’s a healthy oil with a high content of monounsaturated fatty acids that remain stable at high temperatures. This makes the oil suitable for frying, which is backed up by canola’s smoke point of around 204 °C (400 °F) – more than what you need for deep frying.

Not only that, but canola oil is highly nutritious and low on saturated fats, which gives it an almost ideal fatty acid composition when it comes to health and cooking.

The antioxidants and vitamins in the oil have been shown to bring many health benefits, such as protecting against heart disease and lowering bad cholesterol and inflammation. Because of this, the FDA even allowed canola oil makers to put health claim labels on their products.

Having said that, the evidence is still limited and mostly focused on the raw, non-heated consumption of unrefined canola oil. This cannot be generalized to fried foods or frying with canola oil. And, even though canola is safe and suitable for frying, you should still lower your consumption of fried foods as there are health concerns beyond the choice of oil.

We hope that our guide was informative and insightful, so you can make a smarter decision regarding your cooking. We covered the topics of health and taste, but we understand that the price might also be a factor. Because of this, we reviewed other oils as well, so you can compare them and see what works best for you.